▢ 3 teaspoons olive oil, divided
▢ 1 pound boneless skinless chicken breasts, cut into bite sized pieces
▢ salt and pepper
▢ 1/4 cup chopped onion
▢ 1 cup orzo
▢ 2 cloves garlic, minced
▢ 2 cups low sodium chicken broth
▢ 1 cup fresh asparagus cut into 1″ pieces
▢ 3 to 5 ounces spinach, or kale
▢ zest and juice from one lemon
▢ 1/2 cup shredded Parmesan cheese, plus more for serving

Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.
Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.
Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.
Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more parm